Rotary screw blancher

ABSTRACT

A food processing apparatus including a tank having an inlet end for receiving food product and an outlet end for discharging food product, the tank having a rotatable auger mounted in a compartment, the auger for advancing food product within the compartment from the inlet end toward the outlet end, the auger including flights having a flight wall with a radial edge, a clearance space being defined between the radial edge of the flights and a solid, imperforate wall portion of an inner wall. One of the inner wall and the flight wall may include a perforated wall portion. A transition zone includes a moveable surface to contain food product while in use.

FIELD OF THE INVENTION

The present invention relates to blanchers and, more particularly torotary screw blanchers with a passage for fluid and/or with fluidagitation.

BACKGROUND OF THE INVENTION

In mass processing of food product, food product is often heated bycooking or blanching the food product in a food processing apparatushaving a tank holding a heat transfer medium into which the food productis immersed. After cooking or blanching of the food product occurs, thefood product may be cooled or chilled by immersing the food product in acool transfer medium so that the food product may be packaged, storedand/or shipped. In some known systems, a rotary drum blancher or arotary screw blancher is used to first cook or blanch the food product,and the food product is discharged onto a belt or other type of conveyorand advanced to a rotary cooler to reduce the food product temperatureto an acceptable temperature. In another known system, a single compactapparatus (e.g., a combination cooker-cooler) is used to heat and coolthe food product in continuous flow.

In a rotary drum blancher, food product is introduced into an inlet endof an elongate drum, which is rotatably mounted in a generallycylindrical, open-top tank. The tank is fitted with a cover forminimizing heat loss and for enclosing the drum for safety reasons, andwhich can be opened for maintenance and cleaning. The drum includes anauger therein for advancing food product from the inlet end of the drumto an outlet end of the drum and through the heat transfer medium. Thedrum includes a structural frame with perforated skin panels that aretypically bolted on or can be partially or fully removable from thedrum.

In a rotary screw blancher, food product is introduced into an inlet endof a generally cylindrical, open-top tank. A rotatable auger is mountedwithin the tank for advancing food product from the inlet end to anoutlet end of the tank and through a heat transfer medium. The tank isfitted with a cover for minimizing heat loss and for enclosing the augerfor safety reasons, and which can be opened for maintenance andcleaning.

The rotary blancher is generally used to cook a variety of foodproducts, including pasta, rice, vegetables, dry beans, pouched meat,pouched sauces, etc. Cleanliness is a concern in the food processingindustry, and strict hygienic standards and inspections are observedthroughout the industry for machinery that comes in contact with foodfor human consumption. Many facilities will process small batches of avariety of products in a single day or shift, which requires cleaning ofthe rotary blancher, and in particular the drum, between product runs.It is necessary for rotary blanchers to provide access for cleaningsprays to all joints and cavities within the drum where contaminantaccumulation may occur. In some rotary drum blanchers, it is necessaryto remove perforated skin panels from the drum frame or repositionaccess doors of the drum to perform the necessary cleaning. Such actionsrequire high levels of labor and machine down time.

One solution is use of a rotary screw blancher, which is easier to cleanbecause the rotary screw blancher lacks a drum and has higher foodproduct capacity than similarly sized rotary drum blanchers because foodproduct can run at deeper depths. However, the auger causes more damageto food product as compared to rotary drum blanchers, especially if foodproduct is caught in clearance gaps between the auger and the tank.

Some prior art rotary screw blanchers include an inner screen with avery small clearance between the auger and the screen to reduce damageto product. The screen also allows water flow from one auger flight tothe tank surrounding the screen, and thus to another flight. One exampleof such a prior art rotary screw blancher may be found in U.S. Pat. No.7,735,415, hereby incorporated by reference. The rotary blancherdescribed therein includes the ability to move the screen from a firstposition for using the blancher, to a second position for cleaning theblancher.

Another rotary screw blancher is described in US Patent ApplicationPublication 20110072980, hereby incorporated by reference, and includesan auger with close clearance to a solid imperforate tank. A screenpanel with side channels is provided to allow water flow between theauger flights. The screen panels are moveable (or removable) to allowcleaning behind the screens.

Prior art rotary screw blanchers have included several dischargemechanisms, including a ferris wheel style (shown in U.S. Pat. No.7,735,415) and a plenum style (shown in application publication20110072980 and in U.S. Pat. No. 8,006,613, hereby incorporated byreference).

One need of the prior art is the ability to transition from the augerportion of the blancher to the discharge portion, and to provide easycleaning of the transition zone. If this distance is short, there isless likelihood of product falling outside the area intended to containthe product, but this puts several large plates of sheet metal closetogether, and this is difficult to clean. If the transition is extended,then cleaning of the large plates becomes easier, but there is a hiddensurface on the underneath side of this transition that requires accessdoors to visually inspect, or mirrors or other devices are required.Cleaning of this area has been a concern for food processing companiesthat process Ready to Eat meals (RTE's) or companies with highsanitation requirements. A close transition is desirable to allow theproduct to move from the main tank to the discharge section of the tank.

SUMMARY OF THE PRESENT INVENTION

According to a first aspect of the invention a food processing apparatusis a rotary screw blancher with a tank having an inlet end for receivingfood product and an outlet end for discharging food product. The tankhas a rotatable auger mounted in a compartment that advances foodproduct from the inlet end toward the outlet end. The auger includesflights having a flight wall with a radial edge. A clearance space isbetween the radial edge of the flights and the compartment wall. One ofthe inner wall and the flight wall may include a perforated wall portionto allow for fluid flow between flights. A transition zone between theauger and the outlet end includes a moveable surface to contain foodproduct while in use.

The inner wall and/or flights are at least partially perforated wherebyfluid can flow between flights in some alternatives.

The inner wall includes a portion that moves between an operatingposition for maintaining the food product in the compartment, and acleaning position to allow access for cleaning the compartment in otheralternatives.

The outlet end has a discharge chute and/or a plenum discharge and/or aferris wheel to remove food product, and/or the inlet end has a chuteand/or a flume to receive food product in other alternatives.

A source heated water provides heated water to the compartment in otheralternatives.

A cooler, that may have a source of chilled water, receives food productfrom the transition in other alternatives.

A moveable cover is attached to the tank in other alternatives.

A manifold, within or outside of the tank, is disposed to provide waterto the compartment, and/or does so using nozzles, in other alternatives.

The transition covers an arc of at least 180 or 240 degrees and/orextends from beneath the fluid level to above the fluid level in variousalternatives.

The transition is comprised of two portions, that can be mirror imagesof one another, and a support bar can support each portion when thetransition is in the operating position in various alternatives.

The transition forms a portion of a circumference of a circle, and whenthe transition is moved from the operating position to the cleaningposition it follows a path that further defines the circumference of thecircle in various alternatives.

A restraint engages the transition to hold it in the cleaning positionin various alternatives.

A clamping mechanism, partially affixed to the transition, clamps thetransition in place in various embodiments.

The cleaning position is in a fixed position, not a fixed position, inthe tank, or outside of the tank in various embodiments.

Other principal features and advantages of the invention will becomeapparent to those skilled in the art upon review of the followingdrawings, the detailed description and the appended claims.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is prior art blancher;

FIG. 2 is a cross sectional view of a blancher in accordance with thepresent invention;

FIG. 3 is a perspective cross sectional view of a blancher in accordancewith the present invention;

FIG. 4 is a perspective view of a blancher in accordance with thepresent invention with a cover;

FIG. 5 is diagram of the transition area of a blancher in accordancewith the preferred embodiment; and

FIG. 6 is a diagram of the transition area showing a clamping mechanismin accordance with the preferred embodiment.

Before explaining at least one embodiment of the invention in detail itis to be understood that the invention is not limited in its applicationto the details of construction and the arrangement of the components setforth in the following description or illustrated in the drawings. Theinvention is capable of other embodiments or of being practiced orcarried out in various ways. Also, it is to be understood that thephraseology and terminology employed herein is for the purpose ofdescription and should not be regarded as limiting. Like referencenumerals are used to indicate like components.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

While the present invention will be illustrated with reference to aparticular blancher and discharge, it should be understood at the outsetthat the invention can be implemented with other blanchers, coolers,cookers and discharges.

This invention generally includes a screw conveyor within a tank thathas water injection inside the tank area, and a movable screen wallwithin that tank that allows passage of water easily between the flightsof the auger, and/or to the discharge area. This allows for easy waterbalance within the whole tank and does not cause irregular water levelswithin individual flights. In addition, there is a movable transitionbetween the main tank and the ferris wheel tank area that allowscleaning access to all surfaces without hidden or shaded areas thatwould prevent visible inspection of all surfaces. The mechanism formoving the transition can be similar to the movable screens in the maintank area. As used herein, the tank can be the structure holding thewater, and the tank can include a drum, can be without a drum, or a drumcan be the tank.

The invention will be described initially with respect to the rotaryscrew blancher described in US Patent App. Publ. 20110072980. Theblancher includes a rotary auger with a number of flights. The tolerancebetween the auger flights and the compartment containing the auger istight. FIG. 1 shows a prior art rotary screw blancher 20 for use in afood processing system. The blancher 20, or cooker, uses a heat transfermedium to cook food product that advances through the blancher 20. Inother constructions, the blancher 20 may be used for other foodprocessing operations, such as, for example, cooling food product.Features of the blancher 20 may be similar to the blancher shown anddescribed in U.S. Pat. No. 7,735,415.

The tank 24 is supported by a frame having legs that rest upon a supportsurface and space the tank 24 above the support surface. The tank 24 ispreferably made of stainless steel or another suitable material for foodprocessing applications. The tank 24 defines, in part, an innercompartment 50 which, in the illustrated construction, is divided into ablanching compartment 52 and a dewatering compartment 54. In otherconstructions, the inner compartment 50 may include a single compartmentor may be divided into more than two compartments

Tank 24 includes an inlet end wall 60 at the inlet end 32 of the tank24, an intermediate wall 62 and an outlet end wall 64 at the outlet end40 of the tank 24. Each end wall 60, 64 defines an opening 68 (theopening in the outlet end wall 64 is shown in FIG. 1) that communicateswith the inner compartment 50 of the tank 24. The infeed flume or chutepasses through the opening 68 in the inlet end wall 60 and a dischargechute 36 (or a discharge chute) passes through the opening 68 in theoutlet end wall 64.

The intermediate wall 62 divides the inner compartment 50 into theblanching compartment 52 and the dewatering compartment 54. Theintermediate wall 62 also defines an opening 68 communicating betweenthe blanching compartment 52 and the dewatering compartment 54. Otherconfigurations of the walls, openings and chutes and/or flumes may beutilized in other constructions of the blancher 20. The preferredembodiment uses a ferris wheel-type discharge, with dewateringcompartment 52 being smaller, and does not utilize intermediate wall 62.

A cover is generally attached to the tank 24 in such a manner as toallow the cover to move relative to the tank 24 and permit access to theinner compartment 50. In the one construction, lift cylinders (notshown) may extend between the tank 24 and the cover to lift the coverrelative to the tank 24 and permit access to the tank 24 and the innercompartment 50. In another construction, the cover may be hingedlyconnected to the tank 24 so the cover can be swung away from the tank 24to permit access to the tank 24 and the inner compartment 50.

An auger 88, or helical screw, is disposed within the blanchingcompartment 52 and rotates to advance food product from the inlet end 32of the tank 24 toward the outlet end 40 of the tank 24. The auger 88includes a shaft 92 that extends along an axis 94 between the inlet endwall 60 and the intermediate wall 62 of the tank 24. To support theauger 88, a first end 96 of the shaft 92 is rotatably supported by theinlet end wall 60, and a second end 100 of the shaft 92 is rotatablysupported by the intermediate wall 62.

The auger 88 includes a plurality of axially spaced apart andinterconnected flights 104 that spiral substantially the length of theblanching compartment 52. Generally, the flights 104 define augersections 106 therebetween. As the auger 88 rotates, the flights 104 movefood product from the inlet end 32 of the tank 24 to the intermediatewall 62 of the tank 24 and through the sections 106 of the auger 88. Theblancher 20 includes a drive assembly interconnected with the augershaft and a main drive motor which drives rotation of the auger 88. Thetank 24 and the auger 88 are configured and adapted to maintain a tighttolerance between the two. For example, a clearance gap between theinner wall 44 and the radial edge of the auger flights 104 may bebetween about 0.03 inches and about 0.25 inches and, in someconstructions, between about 0.05 inches and 0.15 inches. In theillustrated construction, the clearance gap is about 0.12 inches. Thetight tolerance between the tank 24 and the auger 88 reduces damage tofood product passing through the blanching compartment 52, because thesmall clearance gap prevents even small size food product, such as rice,beans, noodles, etc., from becoming stuck between the inner wall 44 andthe auger 88. Generally, as long as the food product to be processed islarger than the clearance gap, damage to the food product passingthrough the blanching compartment 52 will be reduced. Further, theclearance gap is sufficient to prevent metal-to-metal contact betweenthe tank 24 and the auger 88, as the auger 88 rotates, which couldintroduce contaminant metal particles into the food product.

As mentioned above, in the illustrated construction, the inner wall 44has a solid, imperforate wall portion 46 and a perforated wall portion48. The tank 24 also has an outwardly-extending second wall portion 116generally connected to the solid, imperforate wall portion 46. Theperforated wall portion 48 is positioned such that a passage 120 isdefined between the perforated wall portion 48 and the second wallportion 116. The passage 120 extends in a direction of the inlet end 32and the outlet end 40 and spans at least two auger sections 106. In theillustrated construction, the passage 120 extends from the inlet end 32to the outlet end 40. In the illustrated construction, the tank 24includes a passage 120 (and a second wall portion 116 and a perforatedwall portion 48) on each lateral side. Generally, at least a portion ofthe perforated wall portion 48 and the passage 120 is below the fluidlevel. Flow of fluid is thus provided through the perforated wallportion 48 and into and along the passage 120 to generally balance thefluid level F in the blanching compartment 52 and between the augersections 106. At the same time, the shield-like perforated wall portion48 helps contain the food product in a given auger section 106 andprevent migration of the food product between auger sections 106.

A manifold 150 is positioned in the tank 24 above the axis 94 of theauger 88 and beyond the radial edge of the flights 104 of the auger 88.Alternatives provide that the manifold be outside the tank. The manifold150 is positioned below the height of the auger 88. In the illustratedconstruction, the manifold 150 is the positioned closer to one oppositeside (e.g., the left side when viewed from the inlet end 32) of theinner wall 44 and is configured to inject fluid (see arrow A in FIG. 2)downwardly along one opposite side of the inner wall 44 and into theblanching compartment 52. The injected fluid generally follows the curveof the inner wall 44 to induce a swirling flow in the blanchingcompartment 52. In other constructions (not shown), the manifold 150 maybe positioned on the opposite side (e.g., the right side), or a manifold150 may be positioned on each side of the tank 24. Alternatives providefor having the manifold below the axis, outside of the tank, not using amovable screen wall and/or not using water injection.

The manifold 150 includes a plurality of injectors or agitators 221,directed into the blanching compartment 52. Directed flows, jets orstreams of fluid are discharged from injectors or nozzles 221 into theblanching compartment 52. Fluid is discharged from the injectors 172with sufficient force to pass through the perforated wall portion 48 anddisplace the food product. The discharged fluid may displace foodproduct in the blanching compartment 52, keep the food product off theinner wall 44 of the tank 24, breaks up clumps of food product, protectthe food product from damage, reduce temperature variation in the foodproduct, help increase heat transfer, etc. One example of suitableinjectors is described in U.S. Pat. Nos. 6,214,400 and 6,234,066, theentire contents of which are hereby incorporated by reference. Anotherembodiment provides that the nozzles 221 are located to direct wateralong and down the interior of wall portion 48.

Uncooked food product is inserted into the blancher 20 through the inletend 32 of the tank 24. The auger 88 is rotated to move the uncooked foodproduct through the hot heat transfer medium in the blanchingcompartment 52. As the food product moves through the heat transfermedium, the food product becomes cooked.

In some construction, the blancher 20 could be used in a combinationcooker-cooler. In such a construction, the blancher 20 can provide thecooker portion, and the transfer mechanism 190 can transfer the foodproduct from the cooker portion to the cooler portion. Another transfermechanism, which may be similar to the transfer mechanism 190, may beprovided to transfer food product from the cooler portion.

Turning now to FIG. 2, a cross section of a blancher 200 constructed inaccordance with the preferred embodiment is shown. This particularembodiment does not include a intermediate wall, and uses a ferris wheeldischarge. Blancher 200 includes an inlet 202, a compartment 204, anauger 206 within compartment 204 and having radial flights 208, and andewatering section or outlet end 210, near end wall 211. Outlet end 210includes a ferris wheel discharge 212. Discharge 212 could be anothertype of discharge, such as a plenum discharge.

A transition area 215 is disposed between compartment 204 and outlet end210. It may be seen that in this embodiment the diameter of compartment204 is less than the diameter of outlet end 210, and a transition 217spans the transition area 215. Transition 217 prevents food product fromcollecting in area 219 because transition 217 effectively extendscompartment 204 into outlet end 210.

The perspective view of FIG. 3 shows transition 217 extends from thebottom (6:00 position) upward about 120 degrees (10:00 position).Alternatives provide for the transition to extend 90 or 150 degrees, orfrom below the fluid water to above the fluid level. There arepreferably two transitions 217, the other being a mirror image of thatshown. The transition is moveable, from the position shown to a cleaningposition, and is preferably an arcuate stainless steel metal transitionall that moves between the position shown where the lower ends are closeor abutting, and a cleaning position where the upper ends are close orabutting. The in-use position provides that the transitions form atransition zone within which food product continues to move toward thedischarge without dropping into area 219, effectively forming anextension of compartment 204. Transition 217 preferably extends upwardabout as far as moveable metal screens 221 extend.

When transition 217 is moved into the clean position, the area 219 isaccessible for cleaning.

A perspective view of blancher 200 with a cover 401 in the closedposition is shown in FIG. 4. Manifold 410 is mounted to the blancher andsupplies water to the nozzles.

Turning now to FIG. 5, transition 217 extends from a support-index bar501 for about 120 degrees. Support-index bar 501 hold transition 217(and its mirror image corresponding transition, collectively called atransition pair) in the proper position, and, if needed, can completeany gap between the transition pair. Support 501 can include slots foreach transition 217, or otherwise lock transitions 217 into place. Theyare moveable when unlocked, as the screen are moveable, to the cleaningposition (preferably abutting at the 12:00 position), and are similarlyheld in position at that location, or are held by a brake, clamp orother restraint. The lock and or brake/restraint are omitted inalternative embodiments. Transitions 217 may be mounted to move withscreens 222, or can include a separate mechanism such as a track formoving. Preferably the mechanism causes transitions 217 to move in anarc shape path forming the circumference of a circle.

The embodiment shown in FIG. 6 provides that transition 217 andtransition 218 are pivotable and removable rather than rotating to a newposition on a track. Here, the cleaning position can be entirelyremoved, or left in the tank for cleaning. FIG. 6 shows transition 217in the operating position, and transition 218 partially in the operatingposition. Transition 217 includes slots 602 and 604, and pin 610. Pins601 and 603, and a moveable hook 611 are affixed to blancher 200. Slot602 receives pin 601, slot 604 receives pin 603 and hook 611 is loweredover pin 610, holding transition 217 in place. A clamp can hold hook 611in the engaged position. Pins 601, 603, 610, hook 611 and slots 602 and604 are collectively referred to as a clamping mechanism, because theycooperate to clamp transition 217 in place. A portion of the clampingmechanism is affixed to blancher 200 and a portion of the clampingmechanism is affixed to transition 217.

Transition 218 is identical to transition 217, with slots 609 and 606,and pin 612. A pin 608, affixed to blancher 200, is beginning to bereceived by slot 609. A pin 605, on blancher 200, will be received byslot 606 when transition 218 is fully in the operating position. Pin 612will be engaged by a hook 613, attached to blancher 200, when transition218 is fully in the operating position, and when hook 613 is rotateddownward. A clamp can hold hook 613 in the engaged position. Pins 608,605, 612, hook 613 and slots 609 and 606 are also a clamping mechanism,because they cooperate to clamp transition 218 in place.

Numerous modifications may be made to the present invention which stillfall within the intended scope hereof. Thus, it should be apparent thatthere has been provided in accordance with the present invention arotary screw blancher that fully satisfies the objectives and advantagesset forth above. Although the invention has been described inconjunction with specific embodiments thereof, it is evident that manyalternatives, modifications and variations will be apparent to thoseskilled in the art. Accordingly, it is intended to embrace all suchalternatives, modifications and variations that fall within the spiritand broad scope of the appended claims.

The embodiments of the invention in which an exclusive property orprivilege is claimed are defined as follows:
 1. A food processingapparatus comprising: a tank having an inlet end for receiving foodproduct and an outlet end for discharging the food product, the tankhaving an inner wall defining a compartment and including a solid,imperforate wall portion, fluid being contained in the compartment; arotatable auger mounted in the compartment along a longitudinal axis ofthe compartment, the rotatable auger for advancing the food productwithin the compartment from the inlet end toward the outlet end, therotatable auger including flights having a flight wall on a rotationalshaft of the rotatable auger with a radial edge on the flight wall, theflight wall separating a first auger section from a second augersection; wherein the outlet end includes a discharge mechanism, andfurther includes a moveable transition that includes at least one of aslot, a pin, a hook, and a clamp, and that extends toward the outlet endfrom the rotatable auger in a direction the food product advances, andwherein the moveable transition does not extend beyond a beginning ofthe discharge mechanism, and wherein the moveable transition has a firstoperating position for maintaining the food product in a desired producttransfer area and a second cleaning position to allow access to acleaning area, and wherein the moveable transition is held in the firstoperating position by the at least one of the slot, the pin, the hook,and the clamp, and wherein the at least one of the slot, the pin, thehook, and the clamp is partially affixed to the moveable transition. 2.The food processing apparatus of claim 1, wherein at least one of theinner wall and the flights are at least partially perforated whereby thefluid can flow between the flights.
 3. The food processing apparatus ofclaim 2, wherein the inner wall includes a first moveable portion havinga compartment operating position for maintaining the food product in thecompartment and a compartment cleaning position to allow access forcleaning the compartment.
 4. The food processing apparatus of claim 1,wherein the discharge mechanism comprises at least one of a dischargechute, a plenum discharge, and a ferris wheel, disposed to receive thefood product from the moveable transition.
 5. The food processingapparatus of claim 1, further comprising a source of heated waterdisposed to provide heated water to the compartment.
 6. The foodprocessing apparatus of claim 5, further comprising a cooler disposed toreceive the food product from the moveable transition.
 7. The foodprocessing apparatus of claim 1, further comprising a source of chilledwater disposed to provide chilled water to the compartment.
 8. The foodprocessing apparatus of claim 1, wherein the inlet end includes at leastone of a chute and a flume extending into the compartment.
 9. The foodprocessing apparatus of claim 1, further comprising a moveable coverattached to the tank.
 10. The food processing apparatus of claim 1,further comprising a manifold disposed to provide water to thecompartment.
 11. The food processing apparatus of claim 10, wherein themanifold is disposed outside of the tank, and nozzles connected to themanifold inject the water into the compartment.
 12. The food processingapparatus of claim 10, wherein the manifold is disposed inside of thetank, and nozzles connected to the manifold inject the water into thecompartment.
 13. The food processing apparatus of claim 1, wherein themoveable transition covers an arc of at least 240 degrees.
 14. The foodprocessing apparatus of claim 1, wherein the moveable transition coversan arc of at least 180 degrees.
 15. The food processing apparatus ofclaim 1, wherein the fluid is disposed in the tank, and the moveabletransition extends from beneath a fluid level to above the fluid level.16. The food processing apparatus of claim 1, wherein the moveabletransition forms a portion of a circumference of a circle, and whereinwhen the moveable transition is moved from the first operating positionto the second cleaning position it follows a path that further definesthe circumference of the circle.
 17. The food processing apparatus ofclaim 1, further comprising a restraint that engages the moveabletransition to hold the moveable transition in the second cleaningposition.
 18. The food processing apparatus of claim 1, wherein thesecond cleaning position is a fixed position attached to the tank. 19.The food processing apparatus of claim 1, wherein the second cleaningposition is outside of the tank.
 20. A food processing apparatuscomprising: a tank having an inlet end for receiving food product and anoutlet end for discharging the food product, the tank having an innerwall defining a compartment and including a solid, imperforate wallportion, fluid being contained in the compartment; a rotatable augermounted in the compartment along a longitudinal axis of the compartment,the rotatable auger for advancing the food product within thecompartment from the inlet end toward the outlet end, the rotatableauger including flights having a flight wall on a rotational shaft ofthe rotatable auger with a radial edge on the flight wall, the flightwall separating a first auger section from a second auger section; andwherein the outlet end includes a discharge mechanism, and furtherincludes a moveable transition that extends toward the outlet end fromthe rotatable auger in the direction the food product advances, andwherein the moveable transition does not extend beyond the beginning ofthe discharge mechanism, and wherein the moveable transition has a firstoperating position for maintaining the food product in a desired producttransfer area and a second cleaning position to allow access to acleaning area; wherein the moveable transition includes at least one ofa slot, a pin, a hook, and a clamp and is comprised of two arcuate metalportions, and a support bar that supports each of the two arcuate metalportions when the moveable transition is in the first operatingposition.
 21. The food processing apparatus of claim 20, wherein the twoarcuate metal portions are each a mirror image of the other.